Originally born in Spain (Andalusia), the word “chicharrón” then extended to all Spanish-speaking countries, referring to different forms of pork seasoning or cooking.
Pigs were introduced to Peru by the Spaniards.

The chicharrón de chancho consists of fried pork belly in lard or oil. Today, to make it lighter, it is also cooked in its own fat.

In Peru, pork and the other ingredients used in the recipe are popular everywhere. Obviously, every region has its version of the dish, often served with a slightly different side dish. For example, in the mountain city of Huaraz, it is served with giant corn kernels, potatoes, and sweet potatoes and a dressing made with red onion and local herbs. muña.

In another highland city, Huancayo, it is prepared with a spicy seasoning and is known as chicharrón colorado.

The following recipe is the most traditional version from Lima of the pan chicharrón, where crispy pork pieces are accompanied by slices of fried sweet potatoes and a spicy onion and chili pepper seasoning known as sarsa criolla.

The bread traditionally used for this recipe is a light roll known as marraqueta or pan francés, considered the most consumed bread for breakfast in Peru, which has nothing to do with the baguette.

During the monthly appointment with “In cibo veritas“, of my cultural association Artistic Group Le cafe des artistes, on the evening dedicated to Peruvian cuisine I made the pan chicharrón and other Peruvian recipes, including the ceviche and the anticuchos.

In the photo, the result (I used a round wheat flour bread, flavored with beetroot).